Golden, crispy and crunchy, corn drop cakes make a scrumptious snack and easy to make at home any time of the day or week. All you need are a few pantry staples including grated corn, egg yolks, flour, baking powder, butter, and salt to taste. Basically, the ingredients are mixed together to make the batter and dropped in a pan of hot butter and fried until golden brown. Inside is soft, sweet and scrumptious while outside is crispy and tasty. Similar to making pancakes or hash browns, the mixture don’t need to be blended too much just enough for the ingredients to be well distributed and for all the dry ingredients to be moistened.

Use fresh uncooked corn to make this home cooking recipe. Cooked corn is moist and will make soggy cakes. Uncooked corn is dry and will cook wonderfully in the process of frying resulting in a crisp and sweet treat. You can use a cheese grater or a box grater to grate the corn kernels off all the ears onto a large bowl. Grate down to the cob but be careful not to grate into the cob itself or you’ll get tough and woody bits that won’t taste and feel good in the mouth.

Before starting the recipe, let the butter to melt at room temperature until it is easy enough to work and cook with. Shuck the fresh corn, take out the golden silk hairs and wash with cold water and pat dry. Grate the kernels in a large bowl and set aside. Separate the egg yolks from the whites and place the whites in a container for later use in another recipe. Place the egg yolks in a bowl big enough for making the batter. Use a large whisk or a rubber spatula to fold in the ingredients together without over mixing them.

Ingredients

2 cups grated corn
2 eggs, yolks separated
3 tablespoon flour
1 scant teaspoon baking powder
1 tablespoon melted butter

In a bowl, beat the eggs. Fold the corn, baking powder, and flour into the eggs.

Add the melted butter and drop by spoonfuls into hot fat. Brown.

Cook on both the sides and serve hot with your favorite sauce or honey.